Tuesday, August 28, 2012

Creamy Roasted Poblano & Corn Chowder


I love almost all of Florida's natural qualities: the beaches, the palm trees, the tropical climate. But one thing I could do without is the fact that we are located right smack in the pathway of tropical storms and hurricanes.

Not fun.

We are fortunate that our area didn't get too much damage from Hurricane Isaac this past weekend. Just a lot of rain and dreary weather, the kind that makes you want to stay in your pj's all day snuggled up on the couch with a good book and a mug of something warm and delicious {and perhaps spiked}.

Others nearby weren't as lucky and are spending the rest of the week dealing with leaky roofs, flooding, and road closures. Here's a picture of the parking lot where my Mom lives. Since the ducks couldn't tell where the lake ended and land began, they were swimming over the sidewalks.




Our solution to being stuck indoors all day Sunday? Pass the time by cooking & stuffing our faces. {Which you can never go wrong with in my opinion.}

By the day's end, I just wanted something simple and comforting for dinner, and Steve was so full from the all day munch-a-thon that he didn't have much of an opinion either way.



This Creamy Roasted Poblano & Corn Chowder hit the spot. Rich and satisfying with a spicy kick from the roasted poblanos. {It may be a bit too spicy for those of you that aren't fond of a little heat.} Perfect for a crisp Fall day, a feeling-under-the-weather day, or a day when the weather has trapped you in your home.




I topped mine with a sprinkle of sharp cheddar and some of the Cheddar-Jalapeno Beer Bread that I sliced thin and toasted into savory "biscotti".




With stormy day meals like this, all I can say is bring on the rain... but please keep the winds & flooding. We can certainly do without those. ;)




Creamy Roasted Poblano & Corn Chowder

2 poblano peppers, roasted, skinned & seeded, and chopped
1 tablespoon butter
2 tablespoons olive oil
1/2 a medium white onion, diced
2 {heaping} tablespoons flour
1 1/2 cups milk, heated in microwave for about 1 minute
1 cup low sodium chicken broth
2 ears of corn, kernels removed
1/2 cup half and half
salt, to taste

To roast poblanos: Set oven to broil {500 degrees}. Place peppers directly on oven rack on second setting from the heating elements. Broil for 5-8 minutes, watching for skin to blister. Flip peppers and broil other side for about 4-6 minutes. Remove from oven and place in a bowl covered with plastic wrap & set aside for about 8 minutes.

Meanwhile, heat butter and olive oil in a medium pot over medium-high heat. Add onion and saute until softened and translucent. 

Peel skins from peppers, pull out stem and seeds, and discard.  Chop into small pieces.

Stir in chopped poblanos and flour, making sure vegetables are well coated. Cook for about 2 minutes until vegetables and flour form a thick paste. Slowly whisk in warm milk, making sure there are no lumps of flour. Whisk in chicken broth. Bring to a simmer, and cook for about 3-4 minutes or until slightly thickened.

Ladle half of soup into a blender {more if you like smoother soup}, and blend until mostly smooth. Return blended soup to pot.

Mix in fresh corn kernels and half and half. Bring to a simmer until corn is heated through. Add salt to taste. Serve hot.

{Serving Suggestion: Top with a sprinkle of cheddar cheese, and Cheddar- Jalapeno Beer Bread Biscotti.}


2 comments:

Marvelous Auntie M said...

Getting ready to make this for a second time. It is so good. Thank you for sharing your recipie.

Dianna M. said...

@Marvelous Auntie M - My pleasure! So glad you've enjoyed it so much! :)

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